Instructions

Make the batter. Place the flour, milk, eggs, butter, salt, sugar, and vanilla if using in a blender. Blend until the batter is smooth, about 20 seconds. Alternatively, whisk everything together in a bowl until thoroughly combined and frothy.

Let the batter sit. Cover and let the batter sit for at least 30 minutes at room temperature or overnight in the refrigerator.

Prepare to cook the crêpes. Before cooking the crêpes, assemble everything you’ll need by the stovetop: the batter, the pan, the oil, the spatula. If your bowl doesn’t have a pour spout, have a ladle or 1/4-cup measuring cup handy.

Cook the crêpes. Place a 10-inch nonstick pan or 8-inch crêpe pan over medium heat and add a small amount of oil to coat the bottom of the pan. Let it sit for a minute to get hot. Pour in about 1/4 cup of batter. Immediately pick up the pan and swirl it to coax the batter into an even layer on the bottom of the pan.

Flip the crêpe. When the crêpe has browned slightly on the bottom, carefully work a spatula underneath it and flip. Cook the second side briefly, just to set the batter.

Cool the crêpe. Tilt the pan and loosen the crêpe, then slide it onto a wire rack.

Continue makingcrêpes. Continue making crêpes with the rest of the batter, adding more oil as needed to keep the crêpes from sticking.

Stack and store. If not eating the crêpes immediately, stack them one on top of the other as they cool. If they seem sticky, place a square of plastic wrap or parchment paper between them.

Recipe Notes

Storage: Place the stack of crêpes in a resealable plastic bag and store in the refrigerator for a few days or in the freezer for a few months.

1. Heat olive oil in a large sauce pan on low heat
2. Add the garlic and cook for 5 minutes, stirring to make sure garlic does not burn
3. Add 2 of the basil leaves and stir for 1 minute
4. Add in both cans of tomatoes with their juices and remaining basil leaves
5. Turn to high and bring to a boil
6. Lower heat and allow sauce to simmer for 45 minutes
7. Stir occasionally and crush tomatoes with a wooden spoon

Any of the following garnishes: drizzle of olive oil or zough sauce, sprinkle of ground sumac or paprika, chopped fresh parsley

INSTRUCTIONS

Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh colander, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).

Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.

Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.

While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)

Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.

Taste, and adjust as necessary—I almost always add another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.

Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.

In a heavy stockpot, heat oil and then add the sausage. Allow the sausage to brown, stirring occasionally. This should take about 5 minutes. Add the onions and garlic and cook until the onions start to soften.

Add the potatoes, basil, parsley, Italian seasoning, salt, pepper, red pepper, and broth. Bring the soup to a boil, then reduce the heat to medium-low and allow to simmer for about 20-25 minutes, until the potatoes are fork tender.

Add the coconut milk and kale, and warm through for 5 minutes, to allow the kale to wilt. Enjoy!

DIRECTIONS:

First, make the pie crust. Combine the flour, sugar, and salt in a large bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky. Return mixture to the bowl and place in the freezer for 15 minutes to chill the butter.

Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water a tablespoon at a time. Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge while you make the filling.

To make the filling, heat the butter over medium-high heat in a large skillet. Add the onions, carrots, celery, and garlic and cook until tender, stirring occasionally.Whisk in the flour, salt, black pepper, thyme, parsley, chicken broth, and heavy cream. Whisk until there are no flour lumps and then simmer over medium-low heat for 10 minutes or until sauce has thickened. Stir in the shredded chicken or turkey and frozen peas. Remove from heat and set aside while you roll out the pie dough.

Preheat oven to 400°F.

Remove the pie dough from the refrigerator. On a lightly floured surface, use a rolling pin to roll out the dough into a 12-inch circle. Dough should be about 1/4 inch thick. Transfer dough to a 9-inch pie pan. Pat with your fingers, making sure it is smooth. Trim the extra overhang of dough with a knife and discard. Fill pie with filling. Roll out the second disk of dough and carefully cover the pie. Trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With sharp knife, slice a few small slits in the center of the top crust. Using a pastry brush, brush crust and edges with beaten egg.

Bake for 45 minutes, or until crust is golden brown. I use a pie crust shield to protect the edges from browning too much too soon. Cool for 10 minutes, cut into slices and serve.

Note-we love making this recipe when we have leftover rotisserie chicken or turkey. This pot pie freezes well. Cool completely and freeze for up to 1 month. You can freeze the whole pie or slices.

How to Make It

Light a grill. Grill the scallions over high heat, turning once, until lightly charred, 3 minutes. Transfer to a work surface and let cool, then cut into 1-inch lengths. Leave the grill on.

Step 2

In a medium bowl, mix the scallions with the strawberries, avocado, lemon juice and crushed red pepper. Season with kosher salt and black pepper and let stand at room temperature for 15 minutes.

Step 3

Meanwhile, brush the bread with olive oil and grill over high heat, turning once, until lightly charred, about 3 minutes. Transfer to a platter and rub with the garlic clove. Top with the burrata and the strawberry salad. Drizzle with olive oil and balsamic vinegar. Garnish with flaky sea salt and torn basil; serve.

1 1/2 lbs flank steak (have the butcher tenderize it at the store! It matters.)

3/4 c of vegetable oil

1/4 c soy sauce

3 Tbsp honey

2 Tbsp vinegar

1 tsp powdered garlic

1/2 tsp ginger

6 green onions finely chopped

Preparation

Combine all ingredients except the flank steak in a bowl and stir together. Put the marinade with the tenderized flank steak in the fridge to marinate for 2 hours or overnight. Remove the steak from the marinade. Grill the steak for 7 – 8 minutes each side depending on thickness. You can also broil the steak in the oven.